Corn Blini with Crab & Avocado Crema

by Shawnda on February 2, 2011

in Appetizers,Lighter & Healthier,Seafood

Blue (Pink) Corn Blini with Crab and Avocado Crema

Today we are celebrating! Our friend Annie, the Sugar Cookie Decorator Extraordinaire behind Annie’s Eats, will soon be welcoming a sweet new addition to her family. A sweet new pink addition! So what better way to celebrate, when we’re all spread out every which way, than a virtual baby shower!

Baby girls are a lot of fun. Shopping for clothes, all the pink, shopping for more clothes, even more pink… I type that as my little girl is jamming at her music table wearing a blue Indianapolis Colts outfit that I got from the ‘boys’ section :)

Head over to our Hostess’ and the Momma To Be’s blogs for the full shower menu.

Me, I made Pink Corn Blini with Crab and Avocado Crema: two-bite corn meal pancakes topped with juicy crab meat, pico de gallo, and a creamy avocado sauce. The original recipe called for blue corn flour which yields a blue, almost violet pancake. But since we’re celebrating pink, I used white corn flour and just a wee bit of red food coloring gel to get a pretty light pink.

Thanks to Courtney for organizing and hosting with such a fun and talented group of ladies. And congratulations again to Annie and her family!

Blue Corn Blini with Crab and Avocado Crema

Blue/Pink Corn Blini with Crab and Avocado Crema

An impressive appetizer: two-bite corn meal pancakes topped with juicy crab meat, pico de gallo, and a creamy avocado sauce

Ingredients

  • For the blini:
  • 1 tsp yeast
  • 2 Tbsp warm water
  • 1/2 cup blue cornmeal flour (or white corn meal flour and red food coloring, if making pink)
  • 7 Tbsp all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup milk
  • 3 Tbsp unsalted butter, melted
  • For the avocado crema:
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1 1/2 tsp freshly squeezed lemon juice
  • 2 dashes Tabasco sauce
  • 1/4 tsp salt, or to taste
  • 8 oz fresh lump crabmeat, picked over for shell pieces
  • 1 Tbsp freshly squeezed lime juice
  • Pico de Gallo

Instructions

  1. Make the blini: Heat a non-stick pan over medium-high heat. Stir the yeast into the water in a small bowl. Let stand until foamy, about 5 minutes.
  2. In a medium bowl, stir together the flours and salt. Add the milk, yeast mixture, and butter, whisking to combine after each addition. Let the mixture sit at room temperature for about 10 minutes.
  3. Coat the preheated griddle or skillet with cooking spray. Use 2 Tbsp of batter per blini and cook for 2-3 minutes on each side, until crisp around the edges and golden brown. Set aside and keep warm.
  4. Make the crema: Process the avocado, mayonnaise, yogurt, lemon juice, Tabasco, and salt in a food processor or blender until smooth.
  5. Spoon into a squeeze bottle or zipper bag with the corner snipped off. Refrigerate until ready to use. (The crema can be made one day in advance).
  6. To assemble: In a small bowl, lightly toss the crab meat with lime juice. Squeeze a small dollop of crema on each blini and top with a small spoonful of the crabmeat and another small spoonful of pico de gallo. Garnish with additional avocado crema. Serve immediately.

Notes

Yields: 14 pancakes (but there is enough crab and avocado crema for a double batch of pancakes)

Adapted from The Pastry Queen

Estimated time: 45 minutes

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